vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tea Cream
From Cassell's dictionary of cookery, 1892
Serves 4
If the mold is small, eight eggs are sufficient.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
654Calories
22 gProtein
11 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein22 g
Carbohydrates11 g
Fiber0 g
Sugars6.3 g
Total Fat57 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol600 mg
Sodium248 mg
Potassium469 mg
Calcium292 mg
Iron2.2 mg
Magnesium37 mg
Phosphorus437 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate59 mcg
Choline389 mg
Caffeine0.9 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1972. The excerpt below is the record exactly as published.
Tea Cream.— Boil a pint of cream and a pint of milk, into which throw a little salt and some sugar— the latter must, however, predominate. When the cream boils, throw two or three spoonfuls of good green tea into it, put in ten yolks of very fresh eggs, and proceed as usual upon the fire till the cream becomes thick, then put in the isinglass
Cook this with the app: pantry check, scaling, and the assistant.